RESEPI DARI YOUTUBE

RESEPI CREAMPUFF MUDAH TAK GUNA MIXER

Dari https://www.youtube.com/watch?v=v0AECF7Y-iw&feature=emb_title
Bahan-bahan pastri
Butter/ Marjerin - 1/2 cawan
Air - 1 cawan
Garam - secubit
Gula - 1 sudu besar
Tepung gandum - 1 cawan
Telur - 4 biji gred c/ 3 biji gred a
Essen vanilla - 1 sudu teh

Cara-cara :
1. Masukkan marjerin/ butter bersama air ke dalam periuk dan masak sehingga cair.
2. Kemudian, masukkan gula, garam dan tepung gandum.
3. Kacau sekejap, dan tutup api.
4. Kacau lagi adunan sehingga tak melekat di periuk dan kental. Biarkan suam dahulu.
5. Seterusnya, masukkan telur satu demi satu. Diselangi dengan kacau perlahan.
6. Last sekali masukkan essen vanilla.
7. Sekarang boleh piping adunan ke dalam dulang. Pastikan dulu disapu sedikit butter
dahulu untuk elakkan melekat.
8.Bakar di dalam oven lebih kurang 40 minit, api atas bawah 180 darjah celcius.

Bahan-bahan Cream custard

Susu segar - 1 cawan
Telur - 1biji
Tepung gandum - 1 sudu besar
Tepung castard - 1 sudu besar
Essen vanilla - 1 sudu teh
Gula - 4 sudu besar (boleh kurangkan kalau tak suka manis)
Cara-cara :
1. Masukkan tepung gandum dan tepung castard beserta sedikit susu. Kacau supaya tidak
berketul dan sebati.
2. Kemudian, masukkan telur, gula, susu segar dan essen vanilla. Kacau dengan
menggunakan api perlahan sehingga pekat.
3. Tutup api dan boleh masukkan 1 sudu besar majerin/butter jika suka.
4. Cream custard sedia untuk digunakan.

CREAM PUFF KASTARD

Dari https://www.youtube.com/watch?v=rHl4xIizCz4
Bahan inti kastard
1 cawan susu full cream/cair/segar
4 sudu makan gula pasir
1 sudu makan tepung gandum
1 sudu makan tepung jagung
2 sudu makan tepung kastard
1 biji telur
1/2 sudu teh esen vanilla

Bahan puff
1 cawan air
1/2 cawan butter
1 sudu makan gula pasir
1 cawan tepung gandum
4 biji telur (saiz A/B) (telur mesti suhu bilik,bukan sejuk)

Langkah selanjutnya dapat rujuk video youtube yang diutarakan.

 CREAM PUFF
Dari https://www.youtube.com/watch?v=e2_1g2WscTQ&feature=emb_title
Ingredients:

1. Split your vanilla bean lengthwise and use a knife to scrape the seeds out. Add the
milk and vanilla bean seeds to a pot and place over medium-high heat whisking
occasionally until it just starts to boil. Remove from heat and set aside to cool and
infuse

2. Whisk the sugar, corn starch, and salt together in a large bowl. Add the egg yolks and
whisk until a light lemon color. Pour about 1/2 cup of the warm milk into the bowl while
whisking then whisk in the remaining milk. Strain the mixture back into the pot and whisk
over medium-high heat until thickened and bubbling then immediately remove from
heat.

3. Stir in a tablespoon of cold butter then transfer to a bowl, cover surface with plastic
and chill.

4. To make the choux pastry start by preheating the oven to 425F. Add water, sugar,
salt and butter to a medium pot. Place over medium-high heat and bring to a rolling
boil. 
5. Remove from heat, dump in the flour and sir hard with a wooden spoon for about 30
seconds. Return the pot to medium heat and keep stirring for an additional 30-60
seconds. You’ll see the dough start forming a ball and not sticking to the pot.  

6. Transfer the dough you the bowl of your stand mixer fitted with a paddle attachment
or a large bowl if using an electric hand mixer. Run the mixer on low and let the dough
cool just a bit then add the eggs one at a time. If the mixture isn’t silky, clinging to the
paddle and gently falling off then add the 4th egg.

7. Transfer the dough to a piping bag fitted with a large round tip and pipe 1.5-2 inch
dots about an inch high onto a parchment lined backing sheet. Wet your finger and pat
the tops down then brush with an egg wash.

Bake at 425F for about 20-25 minutes or until puffed and golden brown. Pierce each
puff with a skewer then bake another 3-4 minutes, this will let the steam inside escape
and allow them to become crispy. You can crack the oven open and let them hang out
after baking to further dry them out if desired. 

8. Whip the cream and sugar to make the whipped cream then remove the chilled pastry
cream from the fridge and whisk to break up and smooth. Whisk about 1/2 cup of the
whipped cream into the pastry cream then add the rest and fold in until combined.  

Cut the cooled puffs across and pipe cream into the void. Place cap on, dust lightly with
powdered sugar.Enjoy!
 ALMOND CHOUX CREAM (CREAM PUFF)
Dari https://www.youtube.com/watch?v=dhHy4pd-XyQ&feature=emb_title
Ingredients
Choux pastry
30g Unsalted butter
50g Water
1g Salt
35g Cake flour
65~75g Egg
15g Almond dice

Custard cream
2 (36g) Egg yolk
60g Sugar
16g Cake flour
250g Milk
1/2 Vanilla bean
100g Fresh cream
300g Fresh cream

Choux
1. Draw 8 circles with diameter of 4.5cm on the parchment paper and place teflon sheet on
it.
2. Cut the unsalted butter into cube.
3. Sieve cake flour.
4. Beat 2 eggs and measure into 75g.
5. Heat the pot with water, salt and unsalted butter over medium heat.
6. When the butter is melted completely and comes to a boil, remove the pot from heat.
7. Add the sieved cake flour immediately and whisk it fast by spatula. (If whisk it slowly,
powders are lumped and don't disintegrate).
8. When the batter is mixed smoothly without dust powder, heat the pot over medium heat
again.
9. Whisk it fast by spatula for 25-28 seconds. (If the thin film is formed at bottom of the pot,
gelatinization is done successfully).
10. Place the batter in the bowl and add egg in 3 times.
11. After the batter is mixed with egg completely, add the next egg.
12. When adding egg at last time, add little by little checking whether the texture of batter is
not too slushy or hard.
13. When ladling the batter, the batter does not flow well and is hanged in inverted triangle
shape.
14. Place the batter into piping bag with 1-1.2 cm round tip and squeeze the batter into size
4.5cm.
15. Spray water and press it slightly by fork to form uniform and good shape.
16. Place the almond dice on the top. 17. Bake 190℃ for 25-30 minutes.

Custard cream
1. Split 1/2 of the vanilla bean down its length and put the seed and empty pod in milk.
2. Add sugar in egg yolk and mix.
3. Sieve cake flour and mix.
4. Heat the milk until the surface of milk boils over medium heat.
5. Remove empty pod from milk and whisk it rapidly pouring milk into yolk mixture a little by
little.
6. Pour it into pot and boil it over high heat, stirring by whipper not to stick.
7. Sieve the cream for smooth cream without lump.
8. Cover the cream with plastic wrap, put it on the water with ice pack into refrigerator to cool
completely.
9. Whisk fresh cream by 70%.
10. Whisk the cooled custard cream smoothly and add fresh cream.
Montage
1. Cut the top of choux pastry.
2. Filled with custard cream.
3. Whisk fresh cream by 90%.
4. Place whipped fresh cream into piping bag with star tip.
5. Squeeze it on top of the custard cream.
6. Cover the cut top of choux pastry and press slightly.
7. Harden in the refrigerator for about 1 hour.
 RESEPI CHURROS HOMEMADE
Dari https://www.youtube.com/watch?v=HQFKSoDgjdg
1 cawan tepung gandum
1 cawan air
2 sudu mentega / butter
1/4 cawan gula
1/2 sudu esen vanilla
1 biji telur Sos coklat Coklat beryl's milk compound
1 sudu minyak / susu cair

Cara:
1. Didihkan air, garam, butter dan juga gula. Kecilkan api.
2. Masukkan tepung. Kacau cepat2 agar tepung tidak berketul kemudian angkat dari api
(adunan akan melekat-lekat)
3. Terus masukkan telur dan kacau sebati.
4.Bulatkan adunan kepada doh kecil-kecil dan masukkan ke dalam acuan  (boleh gunakan
nozzle bentuk bintang dan masukkan ke dalam piping bag)
5. Tekan acuan dan biarkan doh keluar sepanjang 2-3 inci kemudian potong dengan
menggunakan gunting.
6. Panaskan api dan goreng hingga keemasan. Angkat dan toskan.
7.  Taburkan gula+cinnamon  atau terus saja celup ke dalam coklat cair. Nyumm!